Skip to content

Shima Kanko Hotel 2023 Hotel Original Sake Junmai Daiginjo Yamada Nishiki “Shima” Reservations start on Wednesday, January 4, 2023, sales from Wednesday, February 1

Miyako Hotels & Resorts
[Shima Kanko Hotel] 2023 Hotel Original Sake Junmai Daiginjo Yamada Nishiki “Shima” Reservations start on Wednesday, January 4, 2023, sales from Wednesday, February 1
Limited sale of new sake using 100% Yamada Nishiki from Mie
Prefecture, the third hotel original sake planned with a brewery in Mie Prefecture.

Shima Kanko Hotel (located at 731 Shinmei, Agocho, Shima City, Mie Prefecture) will sell a limited quantity of 2023 hotel original sake Junmai Daiginjo Yamada Nishiki “Shima” (720ml) from February 1, 2023 (Wednesday). increase. This new sake is made from 100% Yamada Nishiki rice grown in Mie Prefecture. Since 2011, we have been working with sake breweries in the prefecture to create sake that is particular about Mie’s water, sake rice, and yeast.
[Image 1

■ Product Name: Shima Kanko Hotel Junmai Daiginjo Yamada Nishiki “Shima” ■ Sales store
“The Classic Shop” (open from 8:00 to 20:00)
The Bay Suite Boutique (business hours 9:00-12:30/15:30-18:00)  Miyako Hotel Online Shop
■ Reservations start January 4, 2023 (Wednesday) 14:00
Miyako Hotel Online Shop Tuesday, January 10, 2023
■ Sales start February 1, 2023 (Wednesday)
■ Sales price: 6,000 yen *consumption tax included
■ Number of sales: 450
■ Reservation: Shima Kanko Hotel Shop 0599-43-1231 (9:00-18:30) ■ Others    Will be sold in bottles and glasses at each restaurant in the hotel. [Image 2

Product Information: Junmai Daiginjo Yamada Nishiki “Shima”
Ingredients: rice (domestic), rice koji (domestic rice)
 Raw material rice: 100% Mie Yamada Nishiki
 Rice polishing ratio: 50%
Contents: 720ml
Alcohol content: 15 degrees
Taste characteristics: The gorgeous aroma of green apples and pears is impressive. Starts with a soft taste
It is characterized by a dry, crisp acidity and a light aftertaste that leads to a high-quality umami.
Wakaebisu Sake Brewery’s original yeast is used to bring out the gorgeous aroma and sweetness that stands out.
[Image 3

Executive Chef Hiroe Higuchi, Chef Sommelier Masahiko Sugihara, and others visit Wakaebisu Brewery
About the birth of Junmai Daiginjo “Shima”
 Shima Kanko Hotel has spread the charm of Mie’s food while weaving together the ingredients grown in the rich nature and the connections with many producers. Since 2011, Mie’s sake has been certified as a geographical indication “GI”, and since 2011, we have been planning original sake with attention to Mie’s water, sake rice, and yeast with sake breweries in the prefecture. This time it is sake that will be the third edition.
[Image 4

About Wakaebisu Brewery
 Founded in 1853 (6th year of Kaei). A sake brewery located at the foot of Murou Akame Aoyama Quasi-National Park in the Iga Basin. The pure water that flows from the mountains in all directions becomes underground water, and we continue to brew sake with abundant underground water that brews fine sake. Since Wakaebisu Sake Brewery was located along the Hatsuse Highway connecting Kyoto/Nara and Matsuzaka in Mie Prefecture, it has a history of prospering as a post town for ‘Okage Mairi’ to Ise Jingu.
They are particular about polishing all their sake rice in-house, and have a wide variety of yeasts, including an original yeast developed independently in Mie Prefecture. We make sake by making the best use of the characteristics of sake rice, yeast, and koji mold.
[Image 5

Wakaebisu Brewery Toji Seigo Takamatsu
[Reservations and inquiries from customers about this product] Shima Kanko Hotel
 TEL 0599-43-1211 (representative)
 TEL 0599-43-1231 (shop direct) 9:00-18:30
[Shima Kanko Hotel]
Official website:
 Official Instagram Official Facebook
*All photos are images.
*Prices shown include consumption tax.
* At this hotel, employees wear masks, regular alcohol disinfection, and social distancing.
We are taking measures to prevent infection with the new coronavirus, such as securing.

Details about this release:

%d bloggers like this: